Thai Green Curry Salmon with Coconut Rice
Flaky salmon simmered in a creamy green curry sauce, served over fluffy coconut rice.
Made with Thai green curry paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £3.36 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the rice and put it in a pan with 200 ml coconut milk, 300 ml water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 12 minutes, then rest covered for 5 minutes.
12 min - 2
Meanwhile, heat the oil in a wide pan over a medium heat. Fry your ready made Thai green curry paste (see the base recipe) for 2 minutes until fragrant.
2 min - 3
Pour in the 400 ml coconut milk and fish sauce and simmer for 5 minutes.
5 min - 4
Slide in the salmon and sugar snap peas. Cover and cook gently for 6 to 8 minutes, until the salmon is opaque and flakes easily.
7 min - 5
Squeeze in the lime juice and taste. Add a pinch of salt if needed.
- 6
Fluff the rice with a fork. Serve the salmon and sauce over the rice with coriander.
Tips
- Keep the simmer gentle once the salmon goes in so it stays soft and does not break up.
- Add the sugar snaps late so they stay green and crisp.
- Prawns or firm white fish work in place of salmon.
Storing and freezing
Cool within 1 to 2 hours. Keep in the fridge for up to 2 days and reheat gently until steaming hot all the way through. Eat the rice within 1 day and reheat once only.
Questions
Can I use frozen salmon?
Yes. Thaw completely in the fridge overnight, pat dry and add it to the sauce as above.
Is this free from dairy and gluten?
Yes, as long as your fish sauce is gluten free. The creaminess comes from coconut milk, not dairy.
Can I use skin on salmon?
Yes. Cook it skin side up in the sauce and lift the skin off before serving.
More made with thai green curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.